Turmeric and black pepper spices decrease lipid peroxidation in meat patties during cooking.

Spices are rich in natural antioxidants and have been shown to be potent inhibitors of lipid peroxidation during cooking of meat. Turmeric contains unique conjugated curcuminoids with strong antioxidant activity. Piperine, one of the main constituents of black pepper, is known to increase the bioavailability of curcuminoids in mouse and human studies when consumed with turmeric. We investigated whether adding black pepper to turmeric powder may further inhibit lipid peroxidation when added to meat patties prior to cooking. The addition of black pepper to turmeric significantly decreased the lipid peroxidation in hamburger meat. When investigating the antioxidant activity of the main chemical markers, we determined that piperine did not exhibit any antioxidant activity. Therefore, we conclude that other black pepper ingredients are responsible for the increased antioxidant activity of combining black pepper with turmeric powder

Dynamic Power Index Adjustment Based On Battery Level

This disclosure describes techniques for dynamic adjustment of output power index of a wireless remote controller device based on a detected battery level of the device. The battery voltage level of the device is periodically measured. When the level falls below a predetermined threshold, the output power index is adjusted to ensure that the total transmit power from the controller device lies within a specified range. Dynamic adjustment of transmit power via the power index adjustment enables the controller device to have a transmit power that lies between the power spectral distribution (PSD) target and the PSD limit (maximum) over a range of battery voltage values